A toasty, subtly fiery chile oil to drizzle over soup, dip with dumplings, or stir into this spicy Chinese "water-cooked" fish. It's worth making a large batch; the oil will keep at room temperature for a year.
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- 2 cups plus 2 Tbsp. vegetable oil
- 2 oz. dried arbol chiles
- 2 tbsp. whole Szechuan peppercorns
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